From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings. 2 Tbsp. apple cider vinegar 2 Tbsp. balsamic vinegar ¼ cup Dijon mustard 2 small shallots, minced to taste, sea salt and pepper ¾ cup extra-virgin olive oil 6 cups seasonal beans, several varieties (mix of colors, wax, and shelling beans) 12 large eggs 6 oz. goat cheese 9 cups mixed baby salad greens 3 Tbsp. fresh chopped tarragon or chervil Blend together vinegars, mustard, shallots, sea salt and pepper to ...

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